I saw some where a recipe that called for swiss meringue, there are different kinds? And what makes them different?
There are 3 different kinds of meringue, French, Italian, and Swiss. And French can be made either hard or soft. A hard meringue is where the sugar ratio is greater then the egg white ratio and is usually baked and used as shells and cookies. Soft where the sugar is equal to or slightly less then the egg whites and used at pie topping and in desserts where they are poached or flamed. The reason only French meringues are hard and soft is because of the fact it is the one meringue where the eggs aren’t cooked. It is you well known home cooking type of meringue, where it is simply beaten egg whites and sugar. Where as the Italian and the Swiss use different method to heat the eggs to a point of cooking them, without scrambling them.
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